Summer. The perfect time to grill out, eat fresh fruit, swim, and make soup! Yep, make soup. I know that it's hot outside and soup is probably not on your list of top meals to prepare, BUT I would consider this one. This soup is very refreshing and light. It doesn't hit your stomach hard like a very saucy chili can. It is also so quick to throw together, giving you more time to spend outside with family. We tried this out last night and loved it! Embrace the chili, you know you want to!

DirectionsHeat olive oil in a large pot (large enough to fit the whole recipe) over medium heat. Add chopped onions and cook for about 2 minutes, or until they start to become translucent.

While the onions are cooking, drain the beans and rinse with cold water; set aside. Season the chicken with salt and pepper and add to the pot. Add the garlic and cook for 4-5 minutes or until the chicken is cooked all the way through. If using precooked chicken, simply combine garlic and chicken and let cook for one minute.

Add green chilies along with all the juices in the can. Add the beans, cumin, oregano, coriander, salt, and a few turns of pepper. Stir to combine and then add the chicken broth. (I decided to leave out the green chilies because I am not a fan of spice, and it still turned out delicious!)

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and 1/2 cup chopped cilantro. Add salt and pepper to taste.

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Author

Hey there! Thanks for stopping by! I'm Chrissy, a southern girl from North Carolina, recent college graduate, dental assistant, wife, mother, and a new lover of all things food. There was a time when I was just a "plain noodles" kind of girl, but since taking up cooking I have come leaps and bounds and I am continuously expanding my picky palate through experimentation in the kitchen. I am excited to share with you my favorite recipes that I discover on this food journey of mine.